These Loaded Hasselback Baked Potatoes are a fun twist on a baked potato. Crispy edges, soft inside…and they’re topped with bacon and cheese!
Robbie: What day is it?
Me: It’s Friday.
Robbie: Why is it Friday?
Me: Uh, it just is.
That pretty much sums up a normal conversation around here. Robbie will turn 4 in a couple of months, and he’s in that uber inquisitive stage. I get it. He’s trying to understand the world and make sense of stuff. However, some of his questions are just impossible to answer. It makes me realize that learning is such an incredible process. Things we take for granted are actually rather difficult to break down and explain to a 3-year-old.
Robbie: Why does Eeyore not have a belly button?
Me: *blank stare*
Seriously. How do you answer that question!?
Loaded Hasselback Baked Potatoes
What I can explain, however, is how freakin’ delicious these Loaded Hasselback Baked Potatoes are! The name comes from the Hasselbacken restaurant in Stockholm, Sweden where a chef invented this unique concept for baked potatoes. Instead of just stabbing the potato with a fork a bunch of times (which I find to be oddly fun), you slice the potato into thin slices before it gets baked.
But here’s the thing about hasselback potatoes. You don’t actually slice the potato all the way through. The slices only go about 3/4 of the way through the potato. As that spud bakes and softens up, the potato opens up like a beautiful daffodil on a warm spring day. (I could’ve said it opens up like a Venus Fly Trap, but that isn’t quite the visual we want, is it? I personally don’t like when my food tries to eat me.)
While there are dozens of different flavor combinations we could have used for this potatoes, I decided to just go with the classic. Just load those ‘taters up with everything delicious. Like cheese. And bacon. These Loaded Hasselback Baked Potatoes are nothing short of delicious! And truthfully they only take an extra 5-10 minutes of prep time compared to a normal baked potato.
Whenever we make these Loaded Hasselback Baked Potatoes, we buy extra large potatoes and just make an entire meal out of each potato. (Pro tip: I look for large Russet potatoes that also happen to be fairly wide. That gives you more space to pile on the toppings once they’re baked. More bacon, more better!)
Grab some potatoes at the store, and make these fun baked potatoes for dinner next week! And if you happen to know why Eeyore doesn’t have a belly button, then I would greatly appreciate the insight. Cheers, friends!
Did you make these Loaded Hasselback Baked Potatoes at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for some more tasty spud recipes? Check out these other favorites:
Loaded Hasselback Baked Potatoes
- 2 large Russet potatoes
- ½ Tbsp olive oil
- 4 Tbsp unsalted butter thinly sliced
- salt to taste
- pepper to taste
- 4 slices bacon cooked and crumbled
- ½ cup shredded cheddar cheese
- 2 Tbsp sour cream
- 1 Tbsp fresh chives chopped
- Preheat oven to 400°F.
- Rub olive oil over outsides of both potatoes.
- Lay 2 cutting boards on counter and place one potato in between boards. Make crosswise cuts across potato every ~¼”, stopping ¼” from the bottom of the potato. (See photo in post.) Repeat with remaining potato.
- Place sliced butter evenly in between the slices. (Tip: You don’t need butter in between every slice. Just space the butter out evenly.) Top with salt and pepper to taste.
- Place potatoes on foil-lined baking sheet; bake for 60 minutes, or until skin is crispy and golden brown.
- While potatoes are baking, cook bacon until crispy and then crumble into pieces; set bacon aside.
- Once potatoes are done, sprinkle cheddar cheese evenly on top.
- Top potatoes with sour cream, crumbled bacon and chopped chives.